For those of you who may not know, I live in New Mexico~I’m not originally from here though, which could explain all the shortcuts that I come up with to create, or I should say, RE-create, all those yummy New Mexican dishes! Such as Chile Rellenos!
Since I wasn’t blessed with prior generations of authentic Mexican/New Mexican recipes, I’ve had to get creative. I’ve tried and failed SO many times to make authentic Rellenos, and it’s the batter that messes me up every time!
But NOT this time…lol! 🙂
These ‘Rellenos’ have NO Batter, and couldn’t be easier. I know that Native New Mexican’s might not be happy about this, but hey…they do taste GREAT, and these are baked NOT fried…so, woo-hoo!
What you’ll need:
1 container of Pillsbury Crescent Rolls OR one Pillsbury Crescent Seamless Dough Sheet (if you use the ROLLS..you may need 2 containers to cover all the Chiles.)
Fresh Roasted, peeled and seeded Green Chiles (one per Relleno)
Colby Jack Cheese (block)..but shred 1 cup for the topping and reserve it!
Any meat you’d like, shredded Chicken, Pork, Ground Beef (I did a meatless version)
2 cups Green Chile Enchilada Sauce
Sour Cream for topping
Shred up about one cup of the block Cheese, and reserve for the topping, set aside!
Cut your Crescent Dough Sheet into strips dough to fit each of your particular sized Chiles… OR wrap a single Crescent Roll around each Chile.
Stuff each Chile with some Cheese and optional Meat of your choice, wrap the stuffed Chile in the Crescent Dough sealing it up, leaving the stem top exposed…
Place them seam-side down into a baking pan, pour the Enchilada Sauce over them and top them with the reserved Shredded Cheese. Bake them at 350 degrees for approx. 45 minutes, or until they’re puffed and golden…
Serve them up nice and hot with some Sour Cream! ~Enjoy!
This looks amazing and easy!
It looks to me like there are Pablano peppers or chilies of some sort in the recipe as well.
Hatch Green Chiles. 🙂
What kind of chilies do you use?
Hatch Green Chile. 🙂
This looks delicious and even looks like something I could make. Thanks for sharing!
Dang girl, you are brilliant!
These sound and look so delicious. I’ve made Chile Relieno Casserole but have never had the desire to make the authentic recipe for fear of ruining them.
Stupid question. You said shred 1 cup of the cheese for topping. Did you cut the rest into oblong blocks or did you just shred all of it?
Yep…just enough to fit inside your chiles. 🙂
Hooray! Thank you so much for this recipe. I’m going to go to the local Mexican grocer to get the chilis – I have heard now you can get the whole chilis seeded and skinned in cans. Looking forward to this!
Is it safe to use Pablano peppers?
You’d have to roast them, or find a way to soften them up somehow.
I’m always substituting any hot peppers in my recipes at any time. I usually see them and boil them, sometimes I only seed them. We grow our own ghost peppers, cayennes, jalapenos, and other hot peppers so it’s fun to experiment. Don’t hold back!
Wow this looks delicious! I think this is a very creative dish!! Thank you I will try this out!
Love Katie ?
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I ended up using the garlic butter crescent rolls (i bought them on accident) and they were very yummy!
This recipe needs some serious revising. I bought one package of crescent rolls but it took more than one to cover the chili. Your pan shows about 10 chilis wrapped in dough. There is no way you could get that many out of one package of crescents. Also the can of green sauce you show is actually 28 ounces so you have 12 ounces left over. Don’t chili rellenos have egg in them?
Well…first of all, you bought “Crescent Rolls”?! I used the Seamless Crescent Dough Sheet which as you can see, was cut into strips to wrap around each Chile. There was plenty.
Yes..you might have some sauce left over…since the recipe calls for 2 cups of sauce. Typical Rellenos may have egg in the batter, but these don’t use batter…so no egg. Hope that helps. 🙂
Can you please give instructions on roasting and peeling the peppers? thanks!!
You can roast the chile peppers on the bbq—turning when they get black. Then place in a paper bag (lunch size) and then into a 1 gallon plastic ziplock bag. Let it sit and steam. When the bag feels cool open both and peel off the skin…………it easily rubs off!
Thank you, this looks so good and easy. My friend loves chile rellenos, but she likes hers stuffed with ground beef. Most Mexican restaurants here don’t use any meat. Can’t wait to try!!
This is delicious and so easy! I’ve made it three times now using various cheeses and versions of sauce. Whatever I had on hand. All were yummy! My favorite kind of cooking! Thank You!
My husband allergic to eggs but loves CHILE RELLANOS. This is a perfect substitute. Thank you!